I love using seasonal pumpkin or squash for warming, hearty stews during the colder months. The warmth from the curry paste really contrasts nicely with the mild natural sweetness from the tomatoes to create a really comforting meal.
This recipe is so easy to make and requires just a handful of cheap store cupboard ingredients. Plus it only requires one pot which means less washing up afterwards which is the bane of my life sometimes!
I used pumpkin and beans in this recipe but you could also chuck in whatever other veg you have going spare in the fridge or simply to bulk out this meal and add extra goodness to your diet that day. Remember, the more variety of fibre and plant based foods you get in your diet each week, the better your gut health will be in general.
The second serving makes a great lunch the next day or speedy dinner. I love coming home to this knowing that it ready to go after just a few minutes of reheating and saves me cooking that night again. I actually got addicted to this that I made this recipe like 3 times in 9 days because it was so easy and yummy.
Recipe (serves 2)
-1 can beans (chickpea, cannellini, pinto etc)
-Half a pumpkin/squash chopped into small cubes
-400g chopped tomatoes
-splash water (adjust to required consistency)
-1 tsp cumin
-5 to 6 dashes tamari (gluten free soy sauce)
-1 & ½ Tbsp curry paste
-1 Tbsp oil
-Rice/quinoa or side of choice (I use pre cooked packs for speed)
Heat the oil and cubed pumpkin in a large pot for 3 minutes. Start cooking your side if required (or use a microwave pack for convenience and save until the last few minutes of cooking)
Add the paste and stir for 1 minute then add the chopped tomatoes, plus a splash of water and bring to a simmer over low to medium heat, cook for around 10-12 mins until the pumpkin is soft. Check every few minutes with an occasional stir and adjust with more water if needed
Add the tin of drained beans and the rest of the ingredients (except the side/rice) and cook through for another 5mins before serving
Tag me on social media if you use your leftover pumpkin for this recipe!